Chicken Dhaniwal Korma

Dhaniwal Korma is a Kashmiri dish made in winter. This korma is made with mutton and green coriander with a generous amount of fried onions thrown in. This variation is made with chicken and browned onion paste in place of fried onions. The result is delicious.

 

Equipment and Utensils

Wok

Flat metal spoon

Mixcer or Blender

1 Small Bowl

1 Big Bowl

 

Ingredients

400 grams Chicken washed and cut into curry pieces

100 grams (½ cup) Curd beaten well

55 grams (½ cup) Browned Onion Paste

1 tablespoon Coriander Seeds dry roasted and coarsely pounded

10-12 Black Pepper Corns freshly ground

1 Bay Leaf

3-4 Green Cardamom

4-5 Cloves

½ inch Cinnamon Stick

1 teaspoon Salt

2 Tablespoon Vegetable Oil

Green Paste:

8 grams(3-4 Whole) Green Chillies

35 grams (1 bunch) Green Coriander

10 grams(3-4 Big) Garlic Cloves

5 grams(2 cm.) Fresh Ginger

 

 

Directions

In a big bowl, add curd, ½ teaspoon salt, crushed pepper corns and chicken.

Mix well and let it marinate for 2-3 hours.

Keep the wok on medium-high flame with 2 tablespoon oil to heat.

When oil is hot, add cinnamon, green cardamom, bay leaf and cloves.

Add green paste and stir well for 2-3 minutes.

Add curd from the marinade and cook till gravy thickens up.

Now add chicken pieces and onion paste. Add salt and sauté for 3-4 minutes.

Add some water if required, cover and cook it till chicken is cooked well.

It will take 7 to 8 minutes if chicken is tender.

Now open the lid, add pounded coriander seeds, mix well and replace the lid.

After 2 minutes chicken is ready to serve. Take it off the heat.

Serve hot with Roti, Paratha, Nan or Rice.

 

Marinating Time:2-3 Hours

Preparation Time: 15 minutes

Cooking Time: 18 minutes

 

Number of Servings: 3

 

Nutritional Information

Total Calories: 931.92 Kcal

Fat: 56.69 gm

Protein: 100.84 gm

Carbohydrates: 61.17 gm

Fibber: 14.6 gm

 

Sending this to my ‘Cook With Coriander‘ event.